Milk mushrooms are very tasty mushrooms that are simply ideal for pickling or pickling. The recipe for this snack is very simple, but there will be a delicious dish on the table that will captivate every member of the family. Even the most demanding gourmets will not be able to remain indifferent when they see this work of culinary art on the table.

1. Milk mushrooms are ideal for pickling or pickling.
2. It is important to correctly calculate the required amount of salt. If the dry salting method is used, then take 40 g of salt per 1 kg of mushrooms. With the cold version of salting, 3.5-4.5% salt is taken for the total weight of milk mushrooms.
3. When using the cold pickling method, the mushrooms must be blanched (place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, add salt). Thanks to this technique, souring will not occur and the unpleasant bitterness will go away.
4. For pickling, it is recommended to use barrels or tubs made of spruce.
5. Pickled mushrooms must be stored at a temperature of 0-4C.
6. Before serving, they are washed or soaked in clean water (cold).

The best step-by-step recipes for cold salting milk mushrooms with photos

You can prepare a huge number of different dishes from mushrooms, but the most popular recipe is for pickling milk mushrooms. The finished appetizer fascinates with its soft and delicate taste and will be a wonderful addition to any holiday table. How to properly salt milk mushrooms interests many housewives. Experienced mushroom pickers recommend adding cherry, horseradish or currant leaves, thanks to which the taste of the finished dish will become much brighter and more interesting.

Recipe for pickling in a barrel

Ingredients:

• milk mushrooms – 4.5-5 kg;
• salt (not very fine) – 2 tbsp.;
• currant (cherry) leaves - to taste;
• garlic – 7-8 cloves;
• horseradish (leaves and root) – 2-3 pcs.;
• tubes of dill (only without the cap) - to taste.

Preparation:

1. This is the simplest process of preparing a delicious snack. First you need to clean, rinse and soak the mushrooms.
2. Carefully place them in a container (barrel).
3. Place garlic, horseradish, and spices between layers.
4. Then pour in plain running cold water and place the lid on top. Next, apply pressure so that the mushrooms are completely covered with brine.
5. The barrel should stand in a cool room for a day or two. It is important to regularly change the water to fresh water and soak the snack for at least 2 days.
6. Then leave the barrels in a cool place for a month. During salting, constantly make sure that the top layers of preservation are covered with brine, otherwise mold will begin to appear.
7. As soon as the appetizer is ready, place the mushrooms in pre-sterilized glass jars and cover with plastic lids. But they can also be stored directly in barrels.

Canned white milk mushrooms without vinegar in jars

Ingredients:

• white milk mushrooms – 3-4 kg;
• vegetable oil - to taste;
• salt - to taste;
• dill (umbrellas) – 3-4 pcs.;
• garlic – 4-5 cloves.

Preparation:

1. Peel the mushrooms and rinse several times with running water.
2. They need to be soaked for 2-3 days in clean water (it is important to change the water once a day).
3. If the mushrooms are very large, they need to be cut into pieces.
4. After a few days, fill a deep saucepan with water and put it on the fire. As soon as it starts boiling, add salt.
5. Place milk mushrooms in boiling water. Cook them for exactly 7 minutes.
6. Then remove the mushrooms and place them in a container filled with cold water. Add salt - 1 shot of the substance per 3 liters of water.
7. To taste, add dill umbrellas and chopped garlic cloves (no vinegar needed).
8. A pressure is placed on top, you need to wait about 24 hours.
9. After the time has passed, place the appetizer in pre-prepared jars, pour brine on top, add vegetable oil, and cover the jars with plastic lids.
10. After a month, this delicious dish will be completely ready.

Black milk mushrooms in hot brine

Ingredients:

• black milk mushrooms – 1 kg;
• dry dill umbrellas - 2-3 pcs.;
• salt – 50 g;
• garlic – 5-6 cloves;
• fresh cabbage leaves - 3-4 pcs.

Preparation:

1. The milk mushrooms are thoroughly cleared of debris, cleaned, and washed several times with cold water. Then they are transferred to a large basin, filled with water and left for several hours.
2. After the specified time, the mushrooms are transferred to a deep container, filled with water, and placed on the stove. As soon as they begin to boil, reduce the heat to low and leave the container on the stove for another 20 minutes.
3. Remove the milk mushrooms using a slotted spoon and set them aside until they cool.
4. The mushroom broth is filtered and cooled, left for some time in the refrigerator.
5. Pour 2-3 tbsp into a deep container in which the milk mushrooms will be salted. l. coarse salt, then add dill seeds and peeled garlic cloves. You can add bay leaves, but only a little so that it doesn't taste too strong.
6. The mushrooms are laid out with their caps down and distributed evenly, a little salt is poured in, the first layer is laid out again, etc.
7. A flat plate and a liter jar of water (press) are placed on top.
8. The milk mushrooms should be completely covered with brine. If it is not enough, add plain water.
9. Instead of a lid, use a clean towel or gauze folded in several layers.
10. Wait a few days for the milk mushrooms to salt well.
11. Then fill the pre-prepared jars with them and place cabbage leaves on top.
12. Close the jars with lids and send them to the cellar or store them in the refrigerator.
13. After a week, the snack will be ready. It turns out to be a very tasty preserve.

Pickling dried mushrooms for the winter

Ingredients:

• currant leaves - to taste;
• dry milk mushrooms – 2-3 kg;
• cherry leaves - to taste;
• salt – 5% of the total mass of mushrooms;
• horseradish leaves - to taste;
• garlic – 4-5 cloves;
• onion – 1 head;
• dill umbrellas – 3-4 pcs.;
• horseradish root - to taste.

Preparation:

1. The milk mushrooms are washed a couple of times with cold water and transferred to a saucepan where water is poured.
2. A wooden circle or a simple plate and oppression are laid out on top. Then the container is placed in a cool place.
3. You need to soak milk mushrooms for several days; it is important to change the water daily.
4. After three days, sort the mushrooms - leave small ones whole, and divide large ones into parts.
5. Arrange the milk mushrooms in layers in previously prepared glass jars. Each layer is seasoned with salt, cloves of garlic and horseradish leaves are added.
6. Place clean gauze on the top layer, then cherry, horseradish and currant leaves.
7. At the end, oppression is installed and the container is placed in a cool place. In a month, the preservation will be ready for use. You can add slices of onion and pepper to each serving.

Recipe for pickling assorted milk mushrooms and trumpets

Ingredients:

• milk mushrooms – 2-3 kg;
• vinegar - 1 tsp for each tank;
• wavelets – 2-3 kg;
• bay leaf - to taste;
• peppercorns - to taste;
• cloves – 2-3 pcs.;
• cherry leaves - to taste;
• salt – 2 tbsp. l.;
• currant leaves - to taste.

Preparation:

1. Milk mushrooms and frills are washed 2-3 times with plenty of running water, then soaked for several hours. At the end of the time, the water is changed to clean, and the container with mushrooms is placed on the stove.
2. As soon as the water begins to boil, reduce the heat and cook the product for another 10 minutes. The foam is periodically removed.
3. Then the liquid is drained, the mushrooms are left for a while until they cool slightly.
4. All ingredients are combined for the marinade. The mixture is placed on the stove, brought to a boil, then mushrooms are added. Boil everything together for exactly 15 minutes.
5. Place washed leaves and garlic in pre-sterilized glass jars; boiled mushrooms, cut into thin slices; Vinegar and marinade are poured - the jars must be filled to the neck.
6. The preservation is closed, wrapped in a warm blanket and left to cool completely.
7. Salted mushrooms should be stored in a cool place.

Fresh milk mushrooms marinated with garlic and horseradish in a pan

Ingredients:

• fresh milk mushrooms – 5-6 kg;
• horseradish (root) – 3 pcs.;
• salt - 4 tbsp per 1 liter of water. l.;
• garlic – 4-5 cloves.

Preparation:

1. The mushrooms are thoroughly washed and dirt is removed. Then they need to be soaked in plenty of cold water and left for several hours. It is best to wash the mushrooms with a brush or dish sponge.
2. To prepare the marinade, salt is dissolved in water (4 tablespoons of the substance are taken per 1 liter of liquid). The mixture is placed on the stove and brought to a boil, then the heat is turned off and the marinade is left to cool completely.
3. Place the mushrooms in a pan filled with slightly salted water and cook for 15 minutes. Thanks to this, all harmful substances will be removed from them.
4. Then the mushrooms are filled with clean water, brought to a boil, and cooked for half an hour. After the time has passed, the product is placed in a colander to remove all excess liquid and left to cool.
5. Dried mushrooms are placed in sterilized jars (caps down), garlic and horseradish are added to them.
6. After adding the brine, the jars are closed with lids and placed in a cool place. In a month, the snack will be completely ready.

Video

How to properly salt milk mushrooms in a cold way, with the addition of garlic or horseradish? At first it may seem that the process of preparing such a snack is very complicated, but it is not so. The main thing is to thoroughly clean the mushrooms, removing all dirt, sand and leaves that could stick to the mushrooms in the forest. To give the appetizer an interesting and vibrant taste, use additional ingredients. For example, cloves, peppercorns, currant or cherry leaves. These video master classes will help you:

Salting milk mushrooms: part 2

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, and useful substances, but has a bitter aftertaste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And to get rid of the unpleasant taste and delight yourself with a delicious everyday and holiday snack all winter, just soak the mushrooms and start pickling.

This article contains the best recipes for salting milk mushrooms at home and properly processing mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is collecting them.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms. and under no circumstances eat raw.

It is these foods that absorb the greatest amount of poisons first, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
2. If stains cannot be removed under running water, brush them off with a toothbrush.
3. To remove all harmful substances, immerse it in a bowl of cold water for two hours.
4. Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, place a plate on top and put pressure on it. Mushrooms should be in liquid and not floating on the surface.
6. During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glass dishes. You should not salt milk mushrooms in metal or clay containers. The metal oxidizes, and the clay absorbs all the aroma.

Before cooking, mushrooms need to be washed and soaked.

Method No. 1. How to salt milk mushrooms at home in a cold way

This is the easiest recipe for pickling mushrooms, since it eliminates the need to prepare brine.

You will need:

1. 1 kg white milk mushrooms
2. 40 g salt
3. Bunch of dill
4. 2 bay leaves
5. 5 cloves garlic
6. Horseradish root
7. Ground black pepper to taste

Cold cooking method

Step-by-step preparation:

1. At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
2. Next, in a deep bowl, chop the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, add salt and ground black pepper to taste.
3. Take a jar for pickling. Place a little mixture on the bottom, pieces of mushrooms, and the pickling mixture again and alternate layers until the ingredients are gone.
4. We compact it with a wooden masher, close it with a plastic lid and put the jar in the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method No. 2. How to salt milk mushrooms at home using a hot method

This method of salting is considered the safest, since when boiled, all the natural bitterness and unpleasant odor will be removed from the milk mushrooms, and additional heat treatment will protect your health.

You will need:

1. 1 kg white milk mushrooms
2. 60 g salt
3. 5 cloves garlic
4. 10-12 black peppercorns
5. 10-12 blackcurrant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step-by-step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and place them in a pan with water. Bring to a boil.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Place in a colander and rinse with cold water. Let it drain and dry.
4. We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
5. Fill with mushroom broth.
6. Let the snack cool, cover with plastic lids and store in a cool place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for sealing milk mushrooms, as they tend to actively oxidize.

Method No. 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference between this method.

This type of mushroom usually grows in whole families - if you manage to find one such family, it means there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step-by-step preparation:

1. At the first stage, we process the mushrooms in the traditional way: peel, rinse, and soak for three days.
2. Wash the barrel thoroughly, scald with boiling water and dry.
3. Place the prepared mushrooms in it, layering each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until we run out of ingredients. Cover the top layer with gauze or a clean linen napkin. We place a heavy press on top - if this is not done, the milk mushrooms will not release juice.
5. During the salting process, the milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for pickling, otherwise the mushrooms will turn black.

Method No. 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

This pickling method is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The simplest recipe

Step-by-step preparation:

1. We soak the mushrooms for three days using the already known method.
2. Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
3. We place a press on top and keep the workpiece under pressure for three days.
4. During this time, mix the milk mushrooms 4 times a day.
5. After which we place the mushrooms in small, pre-sterilized jars, seal them with nylon lids and store them in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onions
4. 250 g coarse salt

With onion

Step-by-step preparation:

1. Soak the mushrooms for three days.
2. Prepare a brine from water and 60 g of salt. Pour the milk mushrooms with the resulting mixture and leave for 12 hours. During this time, you need to rinse them twice with plain water, removing them from the brine and putting them back in.
3. We take out the milk mushrooms, preserving the brine - we will need it later.
4. Peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under pressure and wait 2 days. Stir the mixture every 7 hours, then place it in sterilized jars and compact well.
7. Fill with brine, seal with nylon lids, put in the cold or cellar for 2 days, after which you can try the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack, we have prepared for you the most unusual way of pickling milk mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Milk mushrooms, salted with cabbage

Step-by-step preparation:

1. We prepare the mushrooms in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We set the pressure and wait 12 hours.
2. Every 4 hours, take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
4. Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We cover the finished milk mushrooms with nylon lids and leave for a month and a half, after which we begin tasting. Bon appetit!

Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.

You will learn another interesting recipe for how to pickle milk mushrooms at home for the winter in this video:

Depending on the region, there are different varieties of laticifers (a genus of mushrooms). They are so called for the milky juice that comes out if the milk mushroom is cut or broken. There are versions about the name that it comes from the fact that mushrooms grow in a heap (chest) or on a heap. Most species can be found under the foliage in clustered families. How to pickle milk mushrooms using ancient and modern recipes so that they are white, crispy and aromatic.

Types of mushrooms for preservation

Let's dwell a little on the main types of milk mushrooms. Based on their characteristics, slightly different approaches and methods of canning are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible because they can be eaten not immediately after cleaning, but after preliminary technological processing. The vast majority of them initially have a bitter taste.

White or real

From the name it is clear that by color it is a white mushroom (with creamy-yellowish inclusions) with a slimy cap. In Siberia and the Urals they are also called “raw”, because of the always wet funnel-shaped cap on a thick, hollow stem inside. There are velvety fibers along the edges of the cap. The bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests and birch forests. It is considered one of the most delicious (category 1).

Aspen mushroom

Similar to a white milk mushroom, but its leg is thinner. It may have pinkish spots closer to the edge, no fringe. The pulp is slightly less fleshy, but denser and drier. Therefore, when salted, they are crispier; it is not recommended to marinate them. It is clear that you need to look for them under aspen trees.

Yellow milk mushroom (pitted, yellow mushroom)

It resembles white, only its color is different shades of yellow, the presence of small spots on the cap is acceptable. The main habitats are coniferous forests. When it is salted, it develops a grayish tint. Initially, the white milk that appears may acquire a yellowish-gray tint. Rare, tasty mushroom.

Oak saffron milk cap (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The cap is reddish in color and may have visible rings. In terms of taste, it belongs to the second category of mushrooms. The juice is very bitter. Therefore, it requires quite a long soaking. The milk is white and does not change shade.

Skripun (violin)

This is a mushroom in color with a real milk mushroom, only without the fringe. The milky juice does not turn yellow. As the name suggests, it is less soft and creaks if you lightly rub it with your fingers. Suitable only for pickling after soaking; the result is a crispy, tasty mushroom.

Black milk mushroom, russula

It differs from all other species in shades of colors, from greenish to brown, blackish. What is characteristic of it is that it contains no milky juice, and therefore no bitterness. For this reason, it can be used in the preparation of soups and salads.

Preparing mushrooms for preservation

Before canning milk mushrooms, they need to be prepared.

Preparing milk mushrooms for the winter:

After picking, mushrooms must be thoroughly cleaned of dirt;
trim the legs that were in the ground or clean them well;
then rinse several times;
mushrooms that contain a bitter milky juice should be soaked in water.

Regarding soaking mushrooms in water to remove bitterness, each type has its own deadline. Much in this matter depends on the weather in the region and place of growth.

Basic rules to follow

Important. The water should not turn sour and stagnate, so it needs to be changed 2 or 3 times a day.
It is necessary to drain, lightly pressing the mushrooms, then fill with a new portion. The main criterion for the readiness of milk mushrooms for preservation can be considered the disappearance of the bitter taste. The easiest way to check is to taste a cut of the mushroom for bitterness by licking it with your tongue. If it doesn't taste bitter, you can preserve it.

Canning

There are two main methods for preserving mushrooms: they are salted and pickled. Milk mushrooms are of little use for drying, since they are lamellar mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break and crumble. Therefore, dry milk mushrooms are rarely prepared.

Fact. Fleshy, tasty milk mushrooms are well suited for pickling.

Methods tested by housewives (2 main):

Cold salting of milk mushrooms;
hot salting of milk mushrooms.

Important. Using these methods, you can then store the mushrooms in a cold place (cellars, refrigerator, cool balcony, veranda) in food containers. Or they are closed in jars for the winter, but they also need to be kept in a cool room.

Cold salting method

A simple recipe for pickling milk mushrooms at home, cold method. Milk mushrooms are not blanched or boiled. Mushrooms remain aromatic and tasty.

How to salt milk mushrooms, step-by-step recipe

Each housewife has her own recipe and secrets. You can add different spices and spices based on your taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. It’s better not to put it straight into jars; in a larger container the mushrooms will be salted evenly;
prepare the brine: two or 3 tablespoons of rock table salt per liter of water;
let the brine boil, then cool;
pour in the milk mushrooms, stirring, but carefully so that the mushrooms do not break;
The brine should cover the milk mushrooms;
oppression is placed on top.

We keep the container at a temperature of 20-24 degrees for up to 4 days. Make sure that the liquid covers the mushrooms, otherwise the top layer will darken. You can adjust the salt concentration by tasting. Add or, conversely, dilute a little boiled cold water if you think they are salty.

When the mushrooms are salted, you can put them in jars. Depending on where the preserves will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If you have a cellar, then plastic is enough, put a leaf of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The pickling method described above is a basic recipe. Depending on taste preferences, the following is added to pickled mushrooms:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic taste, laurel leaves, black currant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provençal herbs, thyme, cilantro, etc.

Advice. All these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are an excellent snack, especially with potatoes. It's delicious, especially if you season it with butter and sour cream.

Hot salting method

This recipe allows you to cook mushrooms more quickly. If they are covered with metal lids in jars, they can be stored in a moderately cool place.

Quick salting method

Proportions per kilogram of milk mushrooms: water (a glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, a horseradish leaf, one dill umbrella, several peppercorns.

Peel and wash the mushrooms in cold water, 3 times;
then fill with water and leave overnight;
wash again;
add water and bring to a boil, removing the resulting foam;
drain through a colander and rinse again;
soak again in cold water for half an hour;
drain, wash again 3 times;
prepare the jars, wash them thoroughly, sterilize them;
fill the jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on top;
boil water separately with the addition of salt and peppercorns;
fill the jars;
To ensure safe storage, you can sterilize jars of mushrooms for half an hour, then roll them up.

The mushrooms come out with a pleasant aroma and are crispy.

Second salting method

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Fill with water and boil (30-40 minutes);
the broth is poured into a container through a colander;
transfer the mushrooms into a pan, add spices and garlic to taste;
pour in the strained broth;
leave under pressure for a couple of days, gently stirring and tasting, you can add a little salt;
when the mushrooms are salted, they are placed in clean, sterilized jars;
Place a horseradish leaf on top and cover with a lid.

Note. People often ask how to pickle black milk mushrooms. All of the methods described above are suitable, only they do not need to be soaked for a long time; it is enough to soak them first before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-to-eat product is obtained. Milk mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence requires 20 ml. Add a couple of bay leaves, a few pieces of black pepper, allspice, and cloves.

Sequence of marinating milk mushrooms:

After soaking, the mushrooms are thoroughly washed;
First, boil the mushrooms in a liter of water, adding half a tablespoon of salt;
cook for 20 minutes, remove the foam, skim off, wash, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, and at the end add the essence;
remove the mushrooms using a slotted spoon and place them in sterilized jars;
I pour in the marinade and roll it up.

In order to increase the period of thermal pasteurization, the jars of mushrooms are turned over and then wrapped.

Note. A spicy recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. After all, subject to certain rules, culinary improvisations are always acceptable.

Milk mushroom is one of the most delicious and valuable mushrooms. It is quite juicy and meaty, and has its own special aroma. Due to their specific bitterness, these mushrooms are used mainly for pickling. We will tell you how to pickle milk mushrooms in a cold and hot way. In this article we have collected the most interesting recipes in our opinion.

Preparing mushrooms

Before salting milk mushrooms, they must be properly prepared. Carefully sort the mushrooms, cut out any wormy or damaged areas. At the same time, clean them of forest debris. Rub the most contaminated areas with a soft brush, and if this does not help, soak the milk mushrooms in water for 2-3 hours.

The next step is soaking. If this is not done, there will be bitterness in the pickles. Pour cold water over the mushrooms until it completely covers them. To prevent milk mushrooms from floating, place a lid on top and a weight on it. The duration of soaking is at least 3 days. Change the water twice a day.

Remember that not every dish is suitable for soaking and subsequent salting. Use only glass, wood or enamel containers. In galvanized steel, a reaction may occur that will render the product inedible. Clay containers are also considered unsuitable for preparing salted mushrooms.

After soaking, rinse the mushrooms several times. If there are few of them, then pay special attention to each. In general, the recipes for pickling milk mushrooms are simple; they determine your further actions.

Recipe No. 1

Milk mushrooms salted in hot brine with spices and herbs. To prepare mushrooms for this recipe, you will need: black milk mushrooms - 2 kg, water for brine - 1 liter, black and allspice peas - 10 pieces each, dill seeds, cabbage, cherry and currant leaves, clove seeds, garlic - 2 cloves, horseradish, salt.

Method of preparation: when the mushrooms are prepared, blanch them in salted, boiling water (for 3 minutes). After blanching, leave them in water and prepare the brine. Salt the water for the brine, add pepper, dill seeds, clove seeds, bring it to a boil and boil for about 20-25 minutes.

Now drain all the water from the blanched mushrooms and place them in a colander to drain all the liquid. Place the milk mushrooms in a container with boiling brine and cook for 30 minutes. After this, turn off the brine, add cherry and currant leaves, garlic, horseradish. Place cabbage leaves on top, a base for oppression and the heavy load itself. Place the pan in a cool place for 4-5 days. Remember, if the mushrooms are not completely covered with brine, they will lose their appetizing appearance. At the end of the specified time, place the mushrooms in sterilized jars, fill with brine and roll up the lids. Store for a month in a cool place.

Recipe No. 2

Boiled milk mushrooms in hot brine. Required ingredients: milk mushrooms - 2 kg, water for brine - 1 l, bay leaf, black peppercorns, cherry and currant leaves, garlic - 2 cloves, horseradish, salt.

Method of preparation: boil water and add salt. Place the milk mushrooms in a container and cook for 15–20 minutes. Meanwhile, start preparing the brine. Dissolve 2 tbsp in 1 liter of water. l. salt, add all the prepared spices. Garlic and horseradish will be needed later. Mushrooms and brine should be cooked in separate pans. Place the finished milk mushrooms in a colander to drain excess water. Then transfer them to boiling brine and boil again. Cooking time is 30 minutes. Remove the pan with mushrooms from the heat, add horseradish and garlic. Place a circle on top and a light weight on it. Make sure the mushrooms are completely immersed in the brine. Leave them in a cool place for 5-6 days. At the end of the allotted time, place the pickles in sterile jars and roll up. Store the preserves in the cellar for 30–40 days.

Recipe No. 3

Milk mushrooms, pickled in jars (without vinegar). To prepare mushrooms you will need: milk mushrooms - 1 kg, garlic - 3-4 cloves, black currant leaves, dill umbrellas, black pepper - 10 peas, salt.

Method of preparation: thoroughly wash the food (including garlic) and chop the mushrooms (depending on the size of the jar). Remove all the skins from the garlic and pass it through a meat grinder. Add crushed garlic to the water and bring it to a boil. Immerse the mushrooms in boiling water and cook for 5 minutes. Take a sterilized jar, put currant leaves, a little salt, dill, and peppercorns on the bottom. Sprinkle each layer of milk mushrooms with spices and salt. Add the water in which the mushrooms were cooked. Roll up the jars, cool them and put them in the refrigerator. After 1-1.5 months, the pickles are ready for use.

Recipe No. 1

Milk mushrooms pickled in cabbage leaves. Required ingredients: water – 5 l, mushrooms – 5 kg, garlic – 1 head, salt – 0.3 kg, fresh dill – 100 g, cherry leaves – 20 pcs., currant leaves – 20 pcs., cabbage leaves – 10 pcs.

Method of preparation: dissolve 50 g of salt in 5 liters of water and pour over the soaked mushrooms. Soak them for 8–12 hours in salted water. Rinse, change the water to clean water and soak again for 3-5 hours. Drain the liquid and dry the mushrooms. Chop the peeled garlic (cut each clove into 2-3 parts). Wash, cut and dry the dill. Lay the milk mushrooms in layers, sprinkling with salt, dill, cherry leaves, cabbage, currants and garlic cloves. Place a pressure on top and place the container in the cellar for two months. After this time, mushrooms are allowed to be eaten.

Recipe No. 2

Milk mushrooms pickled in jars with onions. Required ingredients: milk mushrooms – 5 kg, onions – 1 kg, water – 5 l, salt – 0.25 kg.

Method of preparation: pour salted water over the mushrooms (50 g of salt per 5 liters of water). Keep them in the brine for 12 hours, then rinse them twice under running water and dry them a little. Peel and cut the onion into thin rings. Mix milk mushrooms evenly with onion, salt and place a weight on top. Keep the pickles under pressure for two days, stirring every 8–12 hours. Place the mushrooms in sterile jars, fill with the resulting brine, cover with plastic lids and refrigerate.

Recipe No. 3

Milk mushrooms salted in a barrel in the classic way. Required ingredients: milk mushrooms – 5 kg, dry dill – 3-5 sprigs, salt – 0.15 kg, cherry leaves – 10 pcs., currant leaves – 10 pcs., horseradish leaves.

Method of preparation: line the bottom of the prepared pan or barrel with cherry and currant leaves, as well as half of the dried dill. Place the milk mushrooms caps down in a thick layer, and sprinkle salt on top (at the rate of 25-30 g of salt for each layer). Repeat layers until you run out of milk mushrooms. Place horseradish leaves and remaining dill on top. Cover the food with a cotton cloth or clean towel, place a flat dish and a small weight. Keep the milk mushrooms in the cellar until they are completely salted (at least 40 days).

Ingredients for hot pickling of milk mushrooms:

milk mushrooms (dry, wet, black - it doesn’t matter)

much water

per liter of water:

two tablespoons with a large heap of rock salt - for brine, the same amount for cooking

20-30 black peppercorns

10 allspice peas

a few cloves (whoever likes)

bay leaf, currant leaves, cherry leaves - according to availability and taste

a few cloves of garlic, horseradish - according to availability and taste

Cooking salted milk mushrooms using the hot method:

We bring some rather littered mushrooms from the forest. They need to be washed; a regular sponge and toothbrush help with this. To pickle milk mushrooms, you will need either an enamel pan without chips, or a high-quality stainless steel one.

Prepare spices. Boil water, add salt (1-2 tablespoons of rock salt per liter). Place mushrooms in boiling water and bring to a boil. Cook for about 15-20 minutes.

While the milk mushrooms are boiling, prepare the brine. Into the water, based on a liter of water, two tablespoons of rock salt (in the comments users write that one is enough), without additives with a large heap, add salt and all the dry spices. Garlic and horseradish will come into play later. The brine is boiled in a separate pan, and the milk mushrooms will be salted directly in it. When the brine has boiled and the salt has dissolved, drain the water from the first pan. Place the mushrooms in a sieve or colander to drain excess water. Transfer the mushrooms to the brine. And cook again, this time in brine with spices. The total cooking time for mushrooms (including boiling in water and boiling in brine) should be 25-30 minutes.

Remove the pan with milk mushrooms from the heat, add garlic and horseradish. If possible, distribute it throughout the entire volume. Place a circle on top and apply not very heavy pressure. The oppression should only press down the mushrooms, and not flatten them. The milk mushrooms should be covered with brine on top. Contact with oxygen must be excluded. Otherwise, you won’t be able to sort them out later. We put the mushrooms under oppression in a cool place: basement, cellar. I have them on the loggia.

After 5-6 days, transfer the mushrooms to clean, sterile jars. Fill the jars with the brine in which the mushrooms were previously salted. To prevent contact of milk mushrooms with oxygen, add vegetable oil to the jars and close with lids. In this form, we put the mushrooms in the refrigerator (cellar) for 30-40 days for final salting. Pay attention to the topmost photo. It clearly shows the boundary above the brine. So this is not air, but the same oil.

Salted milk mushrooms are cut into pieces or served whole, seasoned with vegetable oil. Sometimes onions are added to them.

P.S. Due to lack of patience, today I tried two-week-salted milk mushrooms. I liked it, but they still have to stand. Bon appetit!!!